Appon's Thai Food Recipes

Sub Categories: Fried Chicken Recipes Fried Pork Recipes Fried Seafood & Fish

Fried Dishes - Thai Recipes

Omelette Cha Om ( Kai Jiew Chai On )

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Omelette Cha Om is a type of Thai-fried egg omelette with 'cha om' vegetable. The vegetable is quite unpleasant when uncooked, it has a sulfurous smell similar to the smell of pond weed. Once cooked, though, the bad smell disappears leaving a much more mild flavour. Cha om is also used with curry soup, and eaten as a side vegetable either fresh or boiled by Thai people.
Note, this omelette is very spicy and contains a lot of chillis, you can reduce the chilli quantity if you prefer.

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Prawn Garlic Omelette ( Kai Giew Gung )

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A tasty prawn & garlic omelette garnished with fried prawns. This is not a spicy dish, so if you're not a fan of spicy food then this is suitable for you. You will need chicken stock powder for this, it's similar to a chicken stock cube but in a powder form that can be mixed with the egg.

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Fried Taro Chips ( Puek Tod )

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We eat these the same way you eat chips (french fried), they are simply Taro cut into fine strips and deep fried in hot oil.
The best Taro to use is the older purple roots if you can get them, here I've used younger Taro. Serve them salted with vinegar just as you would potato chips.

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Aubergine Omelette ( Ma Kur Yao Chup Kai Tod )

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A very simple omelette idea. In Thailand we have many different types of aubergine, the larger black one is best sliced thin and fried, making an omelette out of it is a good way to eat it.

Ingredients
50 gms Large Black Aubergine
2 Eggs
1 Tablespoon Fish Sauce
1/2 Teaspoon White Pepper
2 Tablespoons Oil

Preparation
1. Clean and slice the aubergine thinly.
2. Heat a frying pan with a little oil.
3. Fry the aubergine for 20 seconds each side.
4. Whip the eggs, add the fish sauce and pepper. It it not necessary to add salt, the fish sauce is already salty.
5. Pour the whipped eggs over the aubergine and fry them like an omelette.
6. Serve, I told you this was simple!

Mushroom Parcels ( Por Pai Hed Hu Nu )

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You've seen variations of these fried parcels before, and you've probably eaten lots of spring rolls before. These are much better, a much stronger flavour comes from the black Chinese dried mushrooms (you can see these in the back of the photograph).

Ingredients
Spring Roll Papers
50 gms Black Chinese Mushrooms
100 gms Shrimp
5 Bird Chillies
2 Garlic Cloves
5 gms Kra Prow Basil Leaves (Thai Basil)
1 Teaspoon Oyster Sauce
1 Teaspoon Light Soy Sauce
Pinch of Sugar
1 Tablespoon Oil

Preparation
1. Soak the dried black mushrooms for 30 minute to 1 hour.
2. Chop the mushrooms and shrimp to a very coarse mince.
3. Slice the garlic and chillies together, fry in the oil for a few seconds, add the shrimp, mushrooms, oyster sauce, light soy sauce, sugar, basil leaves and stir fry for a minute, then set aside on a plate to cool.
4. Spoon the mixture onto spring roll leaves, roll up the edges and tuck in the sides. Brush the edge of the spring roll paper with egg to seal it.
5. Heat oil to 180 degrees celsius and deep fry the spring rolls until crispy. Drain on paper and serve.

Spicy Caramelized Eggs ( Kai Look Kui )

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This is a side dish of quails eggs in a spicy sugar-caramel sauce. In Thailand we normally use larger duck or even chicken eggs, but for the best ratio of sauce to egg the smaller quails eggs are perfect.

Ingredients for 2 People
7 Quail Eggs
Oil for Frying
3 Red Chillis
2 Garlic Cloves
1 Teaspoon Chopped Coriander Leaves
1 Tablespoon Chopped Onion
2 Tablespoons Light Soy Sauce
2 Tablespoons Fish Sauce
1 Tablespoon Vinegar
1 Tablespoon Sugar

Preparation
1. Boil the eggs for 5 minutes, remove them and place in cold water. Peel off the shell and cut in half.
2. Put oil in the frying pan and fry the quail egg halves until they are brown, remove and put on the serving plate.
3. Slice the chilli and the garlic and put in frying pan with 1 tablespoon oil, fry for a minute to release the flavours.
4. Turn the heat to medium, add the light soy sauce, fish sauce, sugar and vinegar and fry until the sugar caramelizes and the sauce thickens and becomes brown.
5. Pour the sauce over the eggs.
6. Add the raw chopped onion over the eggs, together with the chopped coriander leaves.

Serve With
Cucumber
Tomato
Salad
Fragrant rice

Quail Tower ( Kai Hur Carrot Tod )

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Cakes drizzled in chocolate? No! Scotch eggs? No. These are eggs, wrapped in a coating made largely from carrots and breadcrumbs, drizzled in a savoury sauce.

Ingredients
Quail Eggs
150 gms Chopped Carrot
100 gms Wheat Flour
1 Egg
1 Teaspoon Salt
Bread Crumbs
Oil for Deep Frying

Preparation
1. Mix the flour, eggs and carrot together, place in blender and blend until smooth.
2. Cover each egg with the mixture using two teaspoons to spread the mixture over the eggs.
3. Cover with breadcrumbs. Then deep fry in 180 degree oil until brown.

Ingredients for Dark Sauce
2 Tablespoons Dark Soy Sauce
1 Tablespoon Light Soy Sauce
2 Tablespoons Sugar
1 Tablespoon Corn Starch
4-5 Tablespoons Water

Preparation
1. Mix everything together.
2. Warm over a low heat to cook through the starch and thicken the sauce.

Pork Mince Omelette (Kai-Gieuw Mu Sap)

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If you think an omelette should taste of eggs, this recipe is a wake-up call. It has a strong meaty flavour with a slight spicy after-taste that is very different from a traditional 'eggy' omelette. Best of all, it's a very easy dish to make. A good way to serve this omelette is to cut it into squares, so that it can be shared between several people as a side dish.


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Fried Seasoned Wontons

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It's the holiday season and as you can imagine I'm busy. The big thing for Thailand is really the New Year rather than Christmas, and I spend a lot of my time making snacks to serve with drinks over the New Years eve. This one is about the simplest one you can make, yet incredibly tasty. They are wontons skins, (the Chinese pastry used to make dim-sum and similar snacks) dusted with pork seasoning powder and fried. What you get is a salty, savoury, crunchy snack that is absolutely perfect to eat with drinks, and absolutely perfect too because it takes only a few minutes to prepare! Happy New Year.

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Crunchy Thai Omelette

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We have an omelette in Thailand, that's crunchy. The trick to making it crunchy is to fry it in enough hot oil so that the water turns instantly to steam and the omelette puffs up with all the steam. Then you fry off the water to brown and crisp up the omelette ready to serve. Naturally this is served as a side dish to rice and vegetables, on its own it has too much fat.
Since it's quite dramatic to cook, I've made a video to give you an idea of how it's made, after the break.

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Japanese Pancake Pizza ( Pizza Yei Pun )

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This is a filled pancake that was popular in the Japanese restaurant that I worked in. It is a filled cheese pancake with beansprouts, mushrooms and flavourings, the cheese melts as the pancake is cooked and glues the edges of the pancake together!

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Quail Egg Parcels ( Kiew Tod Kai Nook Gata )

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A favorite of my younger brother and sister. These parcels are fried and crispy wonton pastry with a quails egg inside and are eaten with a sweet chillie sauce. The wonton skins you can buy in packets from Asian grocers. Wontons are a type of pastry treated to avoid soaking up oil when frying.

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About Fried Dishes

This page contains an archive of all entries posted to Appon's Thai Food Recipes in the Fried Dishes category. They are listed from oldest to newest.

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